Three Channel Food Concept: the Effect Meal Service on Food Intake During Hospitalization

Overview

The goal of this observational study is to assess food intake in hospitalized patients. The present study will evaluate the impact of a novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation Food intake will be assessed (as part of usual care) by weighing all leftovers (e.g. food that patients did not consume).

There are various possible strategies to increase protein intake during hospitalization, such as providing more protein-rich foods, fortifying meals and/or food products, supplementation with oral nutritional supplements (ONS), and/or providing well-timed snacks. An appropriate in-hospital meal service is regarded as a key element of the strategy to minimize deterioration of the nutritional status. Conventional hospital meals, 3 main meals a day prepared by a central kitchen, are often low in protein and energy and are not appreciated by patients due to lack of taste, colour and flavour, resulting in inadequate food intake particularly protein intake. There are a number of avenues to improve nutritional intake, with type of meal service and existence of individual contact with catering staff, like mealtime assistance, as important factors. The MUMC+ has adapted it's in-hospital meal system and the present study will evaluate the impact of this novel in-hospital meal concept (three channel food concept) on total energy and protein intake, macronutrient distribution, and patient appreciation. The aim of this study is to assess whether a novel in-hospital meal concept can effectively increase daily total protein and energy intake during hospitalization, when compared to a historic control.

Conditions

Interventions

Eligibility

Locations (1)

Outcomes

Central Contacts